GLOSSARY WORDS

Letter D and G

Fiza Mushtaq
 DANGER ZONE

• The temperature, from between 5C and 60C, in which bacteria multiply

rapidly.
 DANISH PASTE

• A rich paste which uses a base of flour, yeast and milk. Danish pastries come in
a wide variety of shapes. Popular at breakfast and morning tea.
 DARIOLE

• A mould used for caramel cream or Bavarian cream.

 DARJEELING

• India tea variety grown in the mountains with a light but lingering flavour.
Referred to as ‘the champagne of teas’ because of its quality and unique
muscatel wine types flavour.
 DARNE

• A fish cutlet sliced through the bone of a round fish.

 DASHI

• Japanese stock produced from sea kelp.

 DAUPHIN OISE

• Potato dish consisting of baked layers of potato with milk and cheese.
 DEBRIS

• The leftover that is not shown or served to the customer, but may be used in
other items. For example tomato debris from concassee is used in stock.
 DEEP-FRYING

• Cooking food by submerging it fully in hit fat. Temperature vary from 140C to
190C. Food is often coated in batter before frying.
 DEGLAZING

• Releasing the sediment from a roasting pan.

 DEGREASERS

• Cleaning agent that break down fat for ease of removal.

 DEGREASING

• Removing the fat from stock and sauces.

 DEGUSTATION MENU

• Saming or tasting menu’s with many courses. These menus are designed by
the chef to provide the guest with taste experience and usually combined with
wine .
 DELICE

• Literally means a delight . A folded fish fillet in which they are packedeg
scallops.
 DEMI-GLACE

• A basic brown sauce. Literal translation isvhalf glaze as the sauce is reduced
but not as much as a glace due the thickening agent in the sauce.
 DENUDED

• Of a meat item having had all the fat and sinews removed.
 DERIVATIVE

• A sauce drawn or derived from a base sauce, eg Mornay sauce is derived from
Bechamel.
 DE-SEED

• Remove the seeds from food such as tomatoe ,chillies or raspberries .

 DESSERT

• Comes from the French term ‘desservir’ meaning to clear the cloth. It is the
dish that is served to the customer at the end of the menu eg fruit, cheeses or
sweet items.
 DETERIORATION

• The process of lost of quality in a product where freshness or taste is affected.

 DE-VEIN

• Remove the digestive track from the sea food such as prawns as it may contain
residue and be gritty.
 DHAL

• An accompanied in India cooking made from pulses.

 DICING

• Basic term used for cutting : to finally cut into cubes.

 DILL

• Delicate herb used for seafood and pickling.

 DILUTE

• To thin out a sauce or soup with a liquid. To mix a powder eg cornflour ,in
liquid.
 DIM SIM

• Chinese dish that contains meat encased in pastry.

 DIRECT WARMING

• Refer to soft warming of tempered couverture so it retain its temper from the
chocolate family.
 DISH PAPER

• An oval –cut paper with frills used for platters.

 DOCKING

• Prickling pastry using a fork or a docker .The resulting holes in the pastry
enable steam to escape to prevent the pastry from bubbling when baking.
 DOILY

• A fancily cut round paper.

 DOMINANT

• Pronounced or most acute component such as flavour in a dish.

 DORMANT

• Lying inactive eg bacteria in chilled or frozen condition.

 DOUGH

A flour mixture that is firm enough to be formed and rolled.

 DOUGH HOOK

• A hook – shaped attachment for a food mixture that is used in a production of

doughs , working the dough to extend the gluten.
 DRESSING

• A mixture of oil and vinegar or the acids and other various ingredients usd to
enhance the flavor of salad.
 DRIPPING

• Rendered beef fat.

 DUCHESS POTATOES

• Potato dish containing pureed potato with the addition of butter and egg yolk,
shaped and then baked or deep fried.
 DUSTING

• Garnishing technique using icing sugar and cocoa powder.

 DUXELLES

• Mixture of finely sliced onion and mushrooms sweated off. Bacon, ham or
herbs can be added depending on menu use.
LETTER G
 GADO GADO

• Indonesian salad with beans, selected vegetables and eggs, coated with a
peanut dressing.
 GALANGAL

• Similar to fresh ginger but less strong and used in asian cooking as an
alternative.
 GAMMON

• Thick pork leg steaks.

 GANACHE

A mixture of hot cream and melted chocolate that might be enhanced with butter
or other flavourings.
 GAPING

• An opening of the flesh in fish, usually as a result of poor handling and poor
quality.
 GARDE-MANGER

• The larder cook responsible of the preparation of all meat, poultry, game and
fish for other sections responsible for cold buffet work, salads, sandwiches and
canapes.
 GARLIC BUTTER

• A compound butter with the addition of garlic, lemon ju8ce and parsley.
 GARNISH

• The addition of trimmings onto a dish to enhance eye appeal and taste
• For example: fresh herbs
 GASTRONORM

• A container that can be used in

the storage or in bains-marie to
keep food warm. They come in
standard size so that they can
be used in different pieces of
equipment.
 G AT EA U

• A french term that describe the

whole pastry item that is often
layered but can ise any pastry
base such as choux paste, as
Gateau St Honore.
GAUFRETTE

A potato dish: in which

potatoes are sliced thinly
on a mandoline to give a
lattic effect or taste.
 GAZPACHO

• Vegetable soup made from tomatoes, cucumbers, red pepper, garlic and olive
oil.
 GELATINE

• Setting agent that is made from the skins and bones of animal. Its is avaliable
in sheet and powdered form.
 GAINDUJA

Special filling fir chocoLate pralines that us made from nuts, icing sugar and
chocolate.
 GIGO

• Garbage in or garbage out. It is a method used to despose off the garbage.

 GILLS

Part of fish from which it inhale or exhale from water. Red color indicate
freshness.
 GINGER

• It is root of ginger plant.

 GLACE

• French word for FROZEN.

 GLACE (STOCK)

• In which your stock is concentrated to 10% of its volume.

 GLACE (GLAZING)

• To add sheen in the pastry products.

 GLUCOSE SYRUP

• It is a type of sugar. It is used to add sweetness and to give chewy texture.

 GNOCCHI ROMAINE

• Dumplings based on samolina.

 GNOCCHI ROMAINE

• Based on choux paste.

 GOLDEN
SYRUP

A product of sugar,
which is used in cakes
and sauces.
 GORGONZOLA

• Type of Italian blue cheese.

 GOUJONETTES

• Fish fillet of an angel 5cm × 0.5cm × 0.5cm.

 GOUJONS

• Strips of fish fillet cut on an angel 5cm × 1cm × 1cm.

 GOUJONS

• Beef stew with red pepper.

 GRAIN-FED

• Slaughter animals on high energy approximately 50-100 days.

 GRAND MARNIER

• French liquid made from Oranges.

 GRANITA

• An Italian ice made from fruits and icing sugars.

 GRATINATE

• Put food item in such a way that it can brown from the top.
 GRAVLAX

• Fish curd with salt and sugar in it.

 GREEN VEGETABLES

• Leaves, stems, flower, fruit and seed of plants are classified as green
vegetables. May not always green.
 GRILLINGGREEN

• Food cooked between two source of heat. Or may be above or below the heat.
 GRUTZE

• German kind of sweet made from berries cooked in its own juice.
 GRUYERE

• Swiss hard cheese with excellent melting point.

 GUACAMOLE

• Avocado that are dip in sour cream with peppers and chopped garlic
 GUINEA FOWL

• Type of dark meat with gamy

flavor.